Q&A
Gums and stabilizers SH
1. What is the factor that can influence a gum's viscosity and hydration rate?
The chain length or degree of polymerization (DP) will affect the viscosity and hydration rate of gums. The longer molecules tend to produce higher viscosity and take longer time to hydrate as compare to shorter ones. A highly branched molecule takes up less space than a straight one with the same molecular weight, and therefore provides less viscosity.
2. What is alternansucrase?
It is an enzyme produced by the bacterium Leuconostoc mesenteroides that breaks down sucrose into glucose. The glucose units are then synthesized into compounds with properties that vary according to structure.
Gums and stabilizers SH
1. What is the factor that can influence a gum's viscosity and hydration rate?
The chain length or degree of polymerization (DP) will affect the viscosity and hydration rate of gums. The longer molecules tend to produce higher viscosity and take longer time to hydrate as compare to shorter ones. A highly branched molecule takes up less space than a straight one with the same molecular weight, and therefore provides less viscosity.
2. What is alternansucrase?
It is an enzyme produced by the bacterium Leuconostoc mesenteroides that breaks down sucrose into glucose. The glucose units are then synthesized into compounds with properties that vary according to structure.